eat-thin.ca

Here is a great recipe for a low carb chocolate cake. To make this a Low-Carb cake, you must replace the regular flour with low carb ‘flour’ such as Soy Flour, Almond Flour and for my recipe I used Carbalose, a low carb flour blend.

To lower carbs further you can also sub some whole wheat flour to increase the fiber content. Fiber slows the break down of the carbohydrates and helps prevents the instant sugar spike from over processed flours.

Using the Carbalose Flour, this recipe makes a dense and almost brownie like cake. If you’d like something softer, we recommending adding a bit more milk to the mixture, about 1/4-1/2 cup should make the batter a little smoother.

In this recipe, there are 19g of carbs from the 1 cup of Carbalose flour. Of course the carb count will be different with Soy and Amond flour, but anything between 3-5g per serving is more then fine.

Preheat oven to 350°F.

Combine flour, salt and baking soda, mixing well. Set aside.

In a 1 cup measure, add cocoa powder; add a small amount of hot water and stir until cocoa dissolves or turns into a thick chocolate paste/syrup. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total. Don’t worry if it is lumpy.

Beat shortening or butter and sugar, add egg yolk, beating for one minute.

Mix in vanilla and cocoa mixture and mix for one minute.

Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa).

Bake for about 35-40 minutes or until cake tests done.

Happy Eating!

* 2 eggs
* 1/4 cup soy protein powder
* 1/3 cup
sour cream
* 1 teaspoon baking powder
* 2 Tablespoon olive oil

This recipe has roughly 6 grams of carbs.

Simply mix together all the ingedients with a whisk – batter may be a bit runny. Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfulls. Cook until each side is lightly browned.

Serve with butter and a low-carb store bought syrup. Or for an interesting low-carb topping, mix 1 Tablespoon of sugar-free jam with 1 and 1/2 Tablespoons water and microwave for 45 seconds.

Here you go!  Carbs are listed as 15g per serving with 3g of fiber, and I must assume they mean the whole pizza is the serving. We recommend less then 5g of carbs per serving, so even at with the net carbs of 12g this might still be a little high. Then again, if it works for diabetics, it might just do the trick anyways.

We will try and bring you other Pizza dough recipes that might have lower carb counts.